Beverly Kim

Chef-partner, Parachute

Her fridge: A 25-cubic-foot side-by-side Frigidaire

One picky eater dictates much of what’s on hand in this two-cook household (Kim’s husband, Johnny Clark, is also a chef at Parachute): 7-year-old son Daewon. “He likes Asian food more than Western. If I make him a turkey sandwich for lunch, it’ll come back uneaten.”

What's Inside

1. Frozen breast milk “Just part of being a working mom,” says Kim, who also has a 6-month-old son.

2. Leftover chili “We often throw together a chili or a Bolognese using some of the red wine we keep around.”

3. Tofu “My son has told us he’s ‘mostly vegetarian,’ and he likes tofu’s texture. Firm does the trick for pretty much everything, so that’s all I keep.”

6. Greek yogurt “Daewon pretty much went from breast milk to yogurt, and he’s very particular about his brand: He likes Wallaby because it’s super creamy.”

1

2

3

4

5

6

Grant Achatz

Chef-partner, Alinea

His fridge: A 21-cubic-foot side-by-side Sub-Zero 661

The day-to-day dining habits of Chicago’s most avant-garde chef are surprisingly mundane: bagels for breakfast, pasta for dinner, and nary a foam in sight. “I’m pretty boring at home,” says Achatz, who lives with his girlfriend in Wicker Park.

What's Inside

1. Frozen pizza dough Achatz does a lot of his home cooking on Mondays, when Alinea is closed. “A frequent Monday activity is doing homemade pizza. But I’m not gonna lie—we bought that dough on Instacart from Whole Foods.”

2. Frontera Salsa Mexicana (mild) “This is the right heat level for me. I can’t have super spicy stuff.”

3. Deli containers “I’ll pickle beets, grill vegetables, caramelize onions—whatever. Then I’ll deli them up and throw them in eggs or pasta, and they’ll last awhile.”

4. Ben & Jerry’s ice cream “I’m a big fan. Boom Chocolatta and Milk & Cookies are my two big ones. I like to have a couple spoonfuls at the end of the night.”

6. Lettuce “Oddly, the best way to store washed and cut-up lettuce is in the salad spinner, so we prep that on Monday.”

1

2

3

4

5

6

Stephanie Izard

Chef-partner, Girl & the Goat, Little Goat Diner, Duck Duck Goat

Her fridge: A 26-cubic-foot side-by-side KitchenAid

Once summer hits, Izard and her husband, beer guru Gary Valentine, host grilling get-togethers at their Little Italy home—so they tend to have party-ready food on hand, along with snacks for their 1-year-old son, Ernie.

What's Inside

1. Cheese “There has to be Parmesan in the fridge or I’ll have a wig-out. I put it on everything—eggs, pasta, even fried rice. It just adds that savory kick.”